Ket Qua - Ban Luan

Hng dn vit

Ging vin: Mc Xun Ha

Chuyn 2

KT QU & BN LUN

Mi mc tiu nghin cu c mt phn KT QU

V BN LUN tng ng.

Mc tiu 1 Th nghim 1 Kt qu v Bn lun 1



..

Kt qu: pht hin c g ?

Bn lun: Nhng kt qu c ngha g ?

Vai tr

KT QU

pht hin c g ?

Vit g phn kt qu ?

S liu (d liu) c x l thng k:

Thng k m t: biu , bng s liu,

vn bn (text).

Thng k suy on: so snh thng k,

tng quan & hi qui,

Vit g phn kt qu ?

Chn hnh thc m t s liu

BNG S LIU BIU VN BN

- chnh xc cao

- Dung lng ln

- Phc tp

- Quan tm n xu

hng

- Dung lng khng ln

- Khng phc tp

- Dung lng nh

- Mang tnh m t

Dung lng v Mc phc tp ca d liu quyt nh

Gii tnh T l (%)Nam 55N 45

Bng s liu

55%45%

Nam N

Biu

V D

Cc dng biu

Biu ng (Line)

Biu ct (Column)

Biu thanh (Bar)

Biu phn tn (Scatter)

B mt p ng (Response Surface)

Ti a ha lng thng tin

Ch thch phi r rng v thng tin

Tit kim: khng dng mu sc s,

khng nn dng mu nn, b bt grid.

Vn bn trn biu phi d c

CC CH KHI TRNH BY BIU

BNG S LIU

Ti a ha lng thng tin

Ch thch phi r rng cc thng tin

Tit kim: cch s dng border.

Vn bn trn bng phi d c

CC CH KHI TRNH BY BIU

Vit g phn kt qu ?

Chn hnh thc suy on thng k s liu

BIN U VO BIN U RA PHNG PHP

Phn nhmLin tc t-test, ANOVAPhn nhm

Kim nh phi tham sTh bc

Lin tc Lin tc Tng quan, hi qui

Kiu bin quyt nh

BN LUN

Din gii kt qu nghin cu

L phn kh vit nht

Khng c mt cu trc c th no

Nn tham kho cch vit ca cc

bo co hay

c im chung

Vit g phn bn lun ?

So snh kt qu ca nghin cu vi cc nghin

cu trc, gii thch ti sao kt qu nghin cu

khc vi nghin cu trc

Gii thch kt qu bng kin thc hin hnh

hoc bng kt qu ca cc nghin cu khc.

Bn v im mnh v im yu ca nghin cu

Xc nh iu kin ti u

Kinh nghim ca cc tc gi uy tn

Kt hp

KT QU V BN LUN

KT QU & BN LUN

thng c vit chung vi

nhau cho mi mt mc tiu

NC.

Phn Ni dung

1 Gii thiu: c th nu ngn gn v mc tiu, bi cnh canghin cu, cch thit lp th nghim,

2 Kt qu nghin cu + m t kt qu nghin cu, nhn mnhcc im quan trng ca s liu, nu quy lut ca d liu,

3 So snh kt qu ca nghin cu vi cc nghin cu trc:nu s tng ng, s mu thun,.

4 Gii thch kt qu bng kin thc v kt qu ca cc nghincu trc .

5 Bn v im mnh v im yu ca nghin cu (nu c)

6 on kt: rt ra quy lut chung m nh nghin cu phthin c, rt ra iu kin ti u,

CU TRC

V D 1

nh hng ca mc thy phn ln tnh

cht chc nng, hot tnh chng oxi ha v

hot tnh khng ACE ca protein thy phn

t u phng

Protein u phng (PPI)

Thy phn, ly tm, sy phun

Protein thy phn (DH = 10%)




So snh tnh cht chcnng ca PI, PPH10%,PPH20%, PPH30%, PPH40% cc mc pH khc nhau

Tnh cht ha tan

Tnh cht to bt

KT QU: KH NNG HA TAN

Hnh 2. Kh nng ha tan ca PPI v PPH cc pH khc nhau.Kh nng ha tan c th hin bng % nitrogen ha tan(%NS). Gi tr thc nghim c trnh by di dng s trungbnh S.D.

Gii thiu cch thit lp th nghim

Kt qu c th hin hnh 2. Trong , ha tan ca PPI v PPH c biu dintheo phn trm N ha tan (%NS) khongpH t 1 12.

S ph thuc ca ha tan PPI vo pH

Nh th hin trong hnh, ha tan ca PPIthp hn trong khong pH 4 6 v t cci pH trn 9.0, kt qu ny th hin stng ng vi kt qu ca Yu v cng s(2007), Wu v cng s (2009).

S ph thuc ca ha tan PPH vo DH (%) v pH


Tm tt pht hin chnh

Tuy nhin, qu trnh thy phn li lm tng ha tan ca protein trong khong pH 4 6.Hn na, ha tan ca protein thy phn cmi quan h t l thun vi mc thyphn


Bin lun tp trung vo PPH 10%

mc DH thp (10%), ha tan ca PPHtng n 40% trong khong pH 4 5 v trn90% trong khong pH 6 12; tuy nhin, khong pH 2 3 ch tiu ny ca PPH li gimthp hn (45 73%) so vi PPI (80 100%)

S ph thuc ca ha tan PPH vo DH (%) v pHBin lun tp trung vo PPH 20%

..Tng t, DH 20%, trn 90%lng nitrogen ha tan c quanst tt c cc mc pH ngoi trtrong khong 2 3.


Gii thch cho kt qu quan st c pH 2 3

Kh nng ha tan km ca PPH khong pH 2 3c th do y l khong pH c cha pI.Kt qutng t cng c bo trong trng hpprotein thy phn t u nnh s dng papain(Tsumara v cng s., 2005) v trypsin (Ochial,Kamata v Shibasaki., 1982).

S ph thuc ca ha tan PPH vo DH (%) v pHBin lun tp trung vo PPH 30%

DH 30%, ha tan quanst c u t trn 90% ttc cc mc pH..

Bin lun: s ph thuc ca ha tan PPH voDH (%) v pHKt lun cho nh hng ca DH ln Kh nng

ha tan ca PPH

..Nh vy, kt qu cho thy rng DH >20% l cn thit tng ha tan caprotein thy phn t u phng ln trn90%.

TM LI

Bc Ni dung

1 Nhc li cch thit lp th nghim

2 M t cc pht hin lin quan n nh hng ca pH ln

ha tan ca PPI cc pH khc nhau. Nu r s tng ng vi cc nghin cu trc.

3

M t cc pht hin lin quan nnh hng ca pH ln ha tan caPPH DH v pH khc nhau.

Gii thch kt qu bng kin thc. Nu r s tng ng vi cc nghin

cu trc.

Bn lun DH 10%

Bn lun DH 20%

Bn lun DH > 30%

4 Rt ra kt lun chung v nh hng ca DH ln ha tan

Gii hn ca phn bin lun trn ?

Khng nu r kt qu so snh thng k khi so

snh nh hng ca cc loi PPH c mc

thy phn khc nhau.

KT QU: KH NNG TO BT (FC) & N NH BT (FS)

Hnh 3. Tnh cht to bt ca PPI v PPH cc pHkhc nhau. Gi tr thc nghim c trnh bydi dng s trung bnh S.D.

The foaming capacity (FC) of the PPI and PPH is presented in Fig. 3. At pH3.0, the FC was in the order: PPH (DH 30%) > PPH (DH 20%) > PPH (DH 10%)> PPI > PPH (DH 40%). At pH 5 and 6, FC of PPH with DH of 20% and 30%was significantly higher than other preparations including PPI (p < 0.05). Atneutral and alkaline pH, PPI showed higher FC than PPH. At pH 3.0, foamstability (FS) value was higher for PPH with DH of 10% than otherpreparations (p < 0.05). At all other pH values, PPI exhibited much higherstability compared to PPH (p < 0.05). FS of PPH (DH of 30% and 40%) wasfound to be very poor at all the pH values (pH 3.09.0), while PPH of DH of10% and 20% exhibited a drastic decrease in the stability at pH valuesabove 5.0. The results reveal that although hydrolysis of the peanut proteinincreases the foaming capacity, especially in the pH range of 36, thestability of the foam formed is very poor. This could be due to the fact thatalthough the smaller peptides are able to incorporate more air into thesolution than larger peptides and increase the foaming capacity of thesolution, they do not have enough strength to give stable foam (Kristinsson& Rasco, 2000). Besides this, hydrolysis of the protein also releasespeptides with altered polarity or hydrophobicity, which could also affectproperties such as FC or FS.

u tin, tc gi so snh FC v FS ca PPI, PPH(10%, 20%, 30%, 40%) tng mc pH.

At pH 3.0, the FC was in the order: PPH (DH 30%) > PPH (DH 20%) >PPH (DH 10%) > PPI > PPH (DH 40%). At pH 5 and 6, FC of PPH withDH of 20% and 30% was significantly higher than other preparationsincluding PPI (p < 0.05). At neutral and alkaline pH, PPI showedhigher FC than PPH.

on ny tc gi so snh FC cc mc pH

on ny tc gi so snh FS cc mc pH At pH 3.0, foam stability (FS) value was higher for PPH with DH of10% than other preparations (p < 0.05). At all other pH values, PPIexhibited much higher stability compared to PPH (p < 0.05). FS ofPPH (DH of 30% and 40%) was found to be very poor at all the pHvalues (pH 3.09.0), while PPH of DH of 10% and 20% exhibited adrastic decrease in the stability at pH values above 5.0.

The results reveal that although hydrolysis of the peanutprotein increases the foaming capacity, especially in the pHrange of 36, the stability of the foam formed is very poor.

on ny tc gi khi qut chung v quy lut nhhng ca qu trnh thy phn ln tnh cht tobt ca PPH

This could be due to the fact that although the smaller peptides areable to incorporate more air into the solution than larger peptidesand increase the foaming capacity of the solution, they do not haveenough strength to give stable foam (Kristinsson & Rasco, 2000).Besides this, hydrolysis of the protein also releases peptides withaltered polarity or hydrophobicity, which could also affect propertiessuch as FC or FS.

Tip theo l gii thch nguyn nhn dn n quilut trn

So snh 2 on bin lun trn

on bin lun th 2 tc gi c a vo kt qu

so snh thng k (gi tr p)

..At pH 3.0, foam stability(FS) value was higher for PPHwith DH of 10% than otherpreparations (p < 0.05)

V D 2

KHO ST NH HNG CA QU

TRNH THY PHN LN HOT TNH

LIN KT CANXI CA PROTEIN THY

PHN T PH PH PHM C TRA

Ph phm c tra

Thy phn nng enzyme khc nhau

So snh protein thy phnthu c cc nng enzyme

DH%Kh nng lin kt canxi

KT QU V BN LUN cho th

nghim kho st nng enzyme

u tin tc gi gii thiu v BI CNH

Qu trnh thy phn c vai tr bin i cu trcnguyn thy ca protein. Trong , ch phmenzyme phn ct protein ca nguyn liu ti cc vtr c hiu v gii phng ra cc on peptide chot tnh sinh hc v tnh cht chc nng nhtnh (Kim v Mendis, 2005; Kim v Wijesekara,2009; Hordur v Barbara, 2010). Ty theo loi chphm enzyme v iu kin ca qu trnh thy phnm cc peptide thu c s c nhng tnh nngkhc nhau (Adler Nissen, 1986)..

Xut pht t cc NC trc

u tin tc gi gii thiu v BI CNH

Theo Adler Nissen (1986), cc iu kin ca qutrnh thy phn bao gm 5 thng s: hm lngch phm enzyme (t l enzyme/c cht), thi gianthy phn, nhit thy phn, pH, nng ccht. Trong phn nghin cu ny, chng ti sdng phng php qui hoch c in kho stln lt nh hng ca ba thng s (hm lngenzyme, nhit thy phn v thi gian thyphn) ln hiu qu ca qu trnh thy phn. Ccthng s cn li c gi cc mc c lachn..

Tip theo tc gi gii thiu ngn gn v cch thit lp th nghim

kho st nh hng ca hm lng chphm Alcalase, qu trnh thy phn c tinhnh vi t l enzyme/c cht c thay i t0,1% (v/w) n 0,45% (v/w); nhit thy phn cnh ti 550C; thi gian thy phn c nh ti 120pht v pH 8,0. Hiu qu ca qu trnh thu nhnc nh gi thng qua hot tnh lin kt calciumca protein hydrolysate (mg/l). Ngoi ra, mc thy phn (DH, %) cng c theo di nhm nhgi phm vi ca qu trnh thy phn

M t kt qu dng biu

Hnh 3.1: nh hng ca hm lng ch phm Alcalase ln mc thyphn (%DH) v hot tnh lin kt calcium (mg/l) ca protein hydrolysate

.nh hng ca hm lng ch phm enzymeln mc thy phn (%DH) v hot tnh lin ktcalcium c th hin hnh 3.1. Kt qu phntch phng sai (ANOVA) cho thy c s khc bitv mt thng k (p < 0,05) gia cc nghim thcca th nghim (ph lc 2.1) i vi c %DH vhot tnh lin kt calcium. iu ny chng t rngs thay i hm lng enzyme c nh hngr rt ln hiu qu ca qu trnh thy phn.

Trnh by kt qu so snh Th.k dng TEXT

Trnh by cc im nhn v nh hng ca nng enzyme ln DH%

C th l khi hm lng ch phm tng t

0,1% (v/w) n 0,4% (v/w) th mc thy phn

tng t 4,3% n 20% (tng gn 5 ln). Tuy

nhin, kt qu kim nh LSD cho thy khi hm

lng ch phm tng cao hn (trn 0,4%) th

mc thy phn thay i khng c ngha

thng k (p > 0,05)

.Nguyn nhn ca hin tng ny l do lng c cht

trong nguyn liu l c nh, khi tng nng enzyme n

im ti hn th phn ng thy phn khng tip tc xy ra

do tt c cc lin kt c hiu vi s xc tc ca enzyme

b phn ct hon ton. Quy lut ny cng c quan

st bi cc nghin cu tng t trc ca Phm

Trang Minh (2010) v Nguyn Hng Sang (2011) trn

nguyn liu l ph phm c tra..

Sau gii thch kt qu v khng nh s tng ng vi NC trc

Trnh by cc im nhn v nh hng

ca nng enzyme ln hot tnh lin kt

canxi (cch lm tng t nh trn)

Cui cng, rt ra kt lun chung cho thnghim kho st nng enzyme

Nh vy, hot tnh lin kt calcium cao nht

l 25,03 mg/l, tng ng vi hm lng ch

phm enzyme l 0,3% (v/w) v mc thy

phn (%DH) l 15%. Hm lng enzyme

0,3% (v/w) c chn tin hnh cc th

nghim kho st tip theo.

Bi tp 1: Hy ch ra cc gii hn ca phn KT QU V BN LUNsau

Tin hnh trch ly protease kim t rut c basa trongdung dch m pH 9,0 vi t l rut/dung mi l 1/1(w/w)trong thi gian 10 pht. Nhit trch ly c thay i lnlt l: 20, 30, 40, 50 v 60oC. Hot tnh protease tngca dch trch ly thu c cc gi tr nhit khc nhauc trnh by hnh 3. Chng ta thy rng: kh nngtrch ly enzyme proease t rut c basa ph thuc vonhit . Khi nhit tng t 20oC n 40oC, s khuchtn v ha tan enzyme t rut vo dung mi tng theo, do tng hot tnh protease ca dch trch ly tng t 11,19ln 15,81 UI/gCKNT, tc tng 41,29%. Khi chng ti tngnhit trch ly cao hn 40oC th tng hot tnh enzymethu c b gim i. C l khong nhit 50-60oC lthch hp cho cc phn t protease xc tc thy phn lnnhau. Hn na, nhit cao c th lm bin tnh btthun nghch enzyme.

Bi tp 2: Da vo cc c sn ca tc

gi, hy vit li phn KT QU V BIN

LUN TRN

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Ket Qua - Ban Luan